Welcome to Meatless Monday! On this Valentine’s Day, why not start a new tradition that will do your heart some good–once a week, cut out meat. This week we’re making tabouleh, a grain salad that usually includes bulgur wheat as the main ingredient. Did you know that it tastes great made with nutritious quinoa instead? Here’s a recipe, adapted from John Robbins’ Diet for a New World. Click here to read the original recipe. Visit Midnight Maniac Meatless Monday and Just Another Meatless Monday for more ideas.
1 cup quinoa
2 cups water
2 medium tomatoes, diced
1 medium onion or 6 green onions, diced
1 medium cucumber, peeled and cut into 1/2 inch cubes
1 small green pepper, seeded and diced
1 bunch parsley, chopped
1/3 cup lemon juice (about 2 lemons)
1/3 cup olive oil
4 garlic cloves, minced
1 tsp sea salt
Soak the quinoa in a bowl of water for 5 minutes, then drain and rinse it in a mesh strainer. This is an important step to remove a bitter flavor. Place quinoa and 2 cups water in a medium sauce pan and bring to a boil. Reduce to simmer, cover, and cook for 10 to 12 minutes, or until quinoa is tender and water is absorbed. Set aside and allow to cool.
In a large bowl, combine the quinoa, tomatoes, onion, pepper, cucumber, and parsley.
In a small bowl, mix lemon juice, olive oil, garlic, and salt. Add to the quinoa mixture and combine thoroughly. Cover and chill 30 minutes before serving. Done!
Hope you’ll try this different take on a vegetarian classic. Be well!